Do-it-yourself burning blank: is it possible to freeze horseradish for the winter and how to do it right

Horseradish is one of the best natural antiseptics. It is used to make sauces, seasonings, snacks, pickled and salted vegetables, and cold soups. The product improves appetite, increases the body's defenses during epidemics of influenza and acute respiratory viral infections, is used in the treatment of tonsillitis, relieves gout, rheumatism, kidney stones.

Freezing guarantees the preservation of the beneficial properties of horseradish, improves the taste and eliminates the pungent odor of the root. In this article, we will tell you how to freeze roots and leaves, how to properly store and use blanks.

Is it possible to freeze horseradish for the winter

Horseradish is the only plant that can withstand temperatures down to -90 ° C without losing its beneficial properties, so it is not only possible, but also necessary to freeze it for the winter. The advantage of this storage method is the loss of a pungent smell, forcing the housewives to suffer in the process of grinding the roots on a grater. The second advantage of freezing a product is an increase in taste.

Horseradish is characterized by high nutritional value - the leaves and roots contain vitamins of group B, vitamins C, E, K and PP, potassium, calcium, sodium, magnesium, sulfur, phosphorus, iron, copper, fluorine, zinc.

Reference. 100 g of product contains 61.1% of the daily value of ascorbic acid.

Selection and preparation of horseradish for freezing

Succulent roots without dark spots, damage and signs of rotting at the age of 2-3 years are suitable for freezing. The leaves should be fresh, green and crispy. The roots should be milky or white when cut.

The roots are soaked in cold water for 1–2 hours to wash away dirt and make cleaning easier. The washed roots are cleaned with a brush and cut off the skin with a sharp knife or vegetable peeler. To minimize exposure to air, the purified horseradish is placed in a bowl of ice water. This will preserve the aroma of the plant. Then the roots are dried with a paper or waffle towel and frozen.

Horseradish leaves are thoroughly washed under the tap, spread between two towels, or dried in a salad and greens dryer to remove water.

The photo shows the roots and leaves of horseradish.

Freezing methods

There are several ways to freeze, depending on the purpose of the cooking. The roots are frozen whole, in pieces, rubbed on a grater.

Wholly

The peeled roots are placed in plastic bags, 3-4 pcs. or wrapped in cling film. Then placed in the freezer compartment of the refrigerator.

In pieces

The peeled roots are cut into 2-3 cm pieces, put in freezer bags or food containers. Dense bags with a zip lock are ideal - they do not allow air and foreign odors to pass through.

The containers are sealed with lids or wrapped with cling film. The blanks are placed in the freezer. After 3-4 hours, the workpiece is taken out and shaken - so the pieces do not stick together into one mass.

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Grated

The method of storing grated horseradish is laborious, but you will already have a ready-made component for cooking. Horseradish, peeled and soaked in cold water, is rubbed by hand on a fine grater, or a more gentle method of grinding in a blender and in a meat grinder is used.

To protect the eyes and respiratory organs, wear a respirator, if any, or a cotton-gauze bandage, construction glasses.

A cellophane bag is pulled onto the outlet of the meat grinder so that the chopped horseradish falls directly into it. Thus, it is possible to minimize the release of odorous vapors into the air.

Prepared horseradish is packed in freezer bags or trays.

Council. Mix chopped horseradish with grated apple and lemon juice. Use this as a snack or dressing.

Leaves

Prepared horseradish leaves are placed in bags whole or cut into strips. This preparation enriches the taste of meat dishes, soups, snacks, sandwiches.

Storage period

The roots and leaves are kept in the freezer:

• 10-12 months at a temperature of -18 ° C;
• 6 months at a temperature of -5 ° C;
• 3-4 months at 0 ... -2 ° С.

Correct defrosting

Frozen roots and leaves do not require prior defrosting. If necessary, whole or cut into pieces, the roots are placed in a blender with a power of 700 W or more or in a meat grinder and chopped. If the blender doesn't take dry roots, you can add a couple of tablespoons of ketchup.

Grated horseradish and leaves are already ready for use, they are immediately added to dishes.

Application

Horseradish is widely used in cooking for cooking:

• cold soups: botvinya, okroshka, mushroom, vegetable, borsch;
• gravy for meat and fish;
• sauces with sour cream, yogurt, mayonnaise with lingonberry, cranberry, dill, parsley;
• homemade alcoholic drinks (horseradish);
• hot snacks for meat with tomatoes or beets;
• marinades, pickles;
• savory salads.

A culinary masterpiece called "horseradish", "horseradish" has long been loved by fans of hot snacks. Other names for this seasoning are “Ogonyok”, “Russian adjika”. The appetizer is prepared from tomatoes, garlic and horseradish root twisted in a meat grinder. The finished mixture is salted to taste, seasoned with vinegar, black or red ground pepper. The proportions are arbitrary, depending on the desired sharpness.

A savory sauce is prepared with horseradish leaves.

For this recipe take:

• 300 g fresh or frozen horseradish leaves;
• 1 kg of tomatoes;
• 6-8 cloves of garlic;
• sugar and salt to taste.

All components of the sauce are ground in a meat grinder and sugar and salt are added. The resulting mass is laid out in clean 250 ml jars and placed in the refrigerator for storage for three months.

Read also:

How to prepare cabbage with horseradish: recipes from experienced housewives.

The best recipes for pickled cabbage with horseradish from experienced housewives.

How to cook sauerkraut with horseradish and carrots is tasty and simple.

Conclusion

Freezing horseradish has the main advantage - the roots become less sharp, but at the same time they retain their taste and vitamin composition. The roots, pre-peeled and soaked in cold water, are frozen whole, in pieces or chopped on a grater, meat grinder or in a blender. The leaves are simply washed, dried and folded into food bags.

Blanks are stored for up to a year at a temperature of -18 ° C. No pre-defrosting is required. The product is immediately used for its intended purpose - added to soups, sauces, snacks.